Whisky roast chicken

Canadian whisky was long considered to be an insiders’ tip for connoisseurs. Scottish and Irish immigrants brought the art of distilling whisky to Canada, which these days produces about 500 whiskies renowned for their outstanding purity. The combination of whisky and smoked paprika turns this chicken into a sensation: juicy, tender and full of flavour.

Serves 4–6

1 whole chicken, about 2.5 kg (5 lb 8 oz)

2 cups (500 ml) whisky

4 tbsp canola oil

3 tsp smoked paprika

1 tbsp harissa

Salt

5 red onions

Preheat the oven to 130°C (250°F) fan-forced. Rinse the chicken and pat dry. Transfer to a large roasting tin. Combine the whisky with half the canola oil, the smoked paprika and harissa. Season generously with salt.

Peel and quarter the onions. Toss with the remaining canola oil in a small bowl. Add the onions to the roasting tin and pour in 100 ml (3½ fl oz) water.

Rub the chicken with half the marinade. Place in the roasting tin on top of the onions. Roast for 1 hour, then brush with the remaining marinade. Return to the oven to roast for another 1 hour. Cover the dish with foil, if necessary, to prevent the chicken skin from burning.

Remove the roasting tin from the oven. Place the chicken on an oven rack, with the roasting tin underneath to catch the juices. Increase the oven to 200°C (400°F) and roast the chicken for another 20–25 minutes. Serve with bread.